Mushroom Pesto Recipe - Allrecipes.com
  • READY IN 30 mins

Mushroom Pesto

Recipe by  

"Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.
  2. Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins

Footnotes

  • Cook's Note:
  • Adding the Parmesan into the food processor can cause the cheese to melt and become stringy.
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Nutrition

  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 474 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Jewels Cooks
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